Ti House

Inspector notes: The following cooling methods were observed in need of adjustment... - Meat Sauce which was cooked prior to inspection was observed cooling loosely covered plastic containers in the walk-in cooler. - Sauce and pasta held hot for lunch service were observed cooling in loosely covered plastic containers in the 2 Door Reach-In Cooler. - Previously cooked chicken tenders meant for sandwich prep were observed cooling in a covered plastic container in a white refrigerator. Proper cooling methods were discussed at the time of inspection. (When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be arranged in rapid cooling EQUIPMENT (walk-in cooler/freezer) to provide maximum heat transfer through the container walls (metal pans) and loosely covered or uncovered if protected from overhead contamination.) PIC began rearranging food items for rapid cooling at the time of inspection.

Inspector notes: Previously prepared food items throughout refrigeration were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation and held for no longer than 7 days from the date of preparation unless frozen. (PIC confirmed food items were prepared less than 7 days prior at time of inspection.) Food items to be marked with the proper date of preparation.

Inspector notes: Sea legs were observed with a date mark exceeding 7 days. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation and disposed of after 7 days. PIC voluntarily disposed of food at the time of inspection.

Inspector notes: The hand-washing sink in the ware-washing area was blocked by a bungee cord used to keep the door ajar. A hand-washing sink shall be accessible at all times for employee use.

Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.

Inspector notes: Soap was not available at the hand-washing sink in the ware-washing area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.

Inspector notes: Cheese was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup was placed hot in the refrigerator in containers and covered. PIC removed covers from cooling food at the time of inspection.